How to Make Appetizing 3-Bean Vegetarian Chili

3-Bean Vegetarian Chili. Butternut squash adds slightly sweet flavor to this classic meatless chili. I'm not a diet-restricted vegan or vegetarian, but I love to conquer carnivore-approved, plant-based recipes. This tried and tested vegan chili recipe will have people not believing it's vegan or vegetarian chili.

With black beans, kidney beans, and pinto beans, the chili is hearty enough that no one will miss the meat. CIA Chef Scott Samuel's secret for adding savory flavor is a teaspoon of cocoa powder. Chili is a saucy dish with lots of chili powder, onions and. You can have 3-Bean Vegetarian Chili using 22 ingredients and 7 steps. Here is how you cook it.

Ingredients of 3-Bean Vegetarian Chili

1. Prepare 2 of dried chiles, seeded.
2. Prepare 2 of fresh chiles, seeded.
3. It's 1 of jalapeno, seeded.
4. It's 1 of onion, sliced, divided.
5. You need 1/2 cup of vegetable broth.
6. You need 3 of garlic cloves, minced.
7. It's 1 tsp of cumin.
8. Prepare 2 tsp of chili powder.
9. You need 2 tbsp of oregano.
10. You need 1 of red pepper, roughly diced.
11. Prepare 1 can of red beans.
12. You need 1 can of black beans.
13. Prepare 1 can of garbanzo beans.
14. Prepare 1 packet of goya sazon.
15. You need 1 tbsp of adobo.
16. It's 1 can of green chiles.
17. You need 2 tbsp of soy sauce.
18. You need 1 tbsp of hot sauce.
19. It's 1 can of tomatoe sauce.
20. You need 1 tsp of apple cider vinegar.
21. Prepare 2 tbsp of coconut flour.
22. It's 1 tsp of vodka.

A vegetarian chili that's so hearty and flavorful you'll forget it's meat free! Don't forget to add the chipotle chiles for a smoky, slightly spicy, depth of flavor. This hearty vegetarian three bean chili is packed with protein from three varieties of beans: pinto, black, and kidney beans. Chipotle peppers give spice and smoky flavor to the chili.

3-Bean Vegetarian Chili instructions

1. Roast dried and fresh chiles and jalapeno in a saucepan over medium high heat. You're looking for some good charring here..
2. Add vegetable broth, garlic and half the onion..
3. Bring to a boil, then lower to medium-low heat. Simmer for 10 minutes.
4. Using an immersion blender or just a regular old blender puree the ingredients..
5. Add all the other ingredients except the coconut flour and vodka to a sauce pan. Bring to a boil of med-high heat, then reduce to a simmer. Cook for about 30 minutes, stirring often..
6. The coconut flour can be added by tsp to thicken the chili. Add the tsp of vodka (or any other high proof alcohol) just before serving for an intense increase in flavor..
7. Serve over rice or on its own. Garnish with cheddar cheese and green onion..

Serve it with rice to make it a more filling meal! No one will ever miss the meat in this hearty chili that is packed with flavor. This is an excellent dish to serve for a ready when you are weeknight meal. Like most other chili recipes, this recipe is great when made ahead of time! The longer the chili gets to sit and let all the flavors meld, the better it gets.

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